Categories: chili, not tried

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped (approximately 2 cups)
• 6 cloves of garlic, minced (just under 2 tablespoons - use less if you prefer)
• 1 tablespoon ground cumin
• 1 bay leaf
• 2 tablespoons cocoa powder
• 1 cinnamon stick
• 2 teaspoons dried oregano
• 1 28-ounce can organic, unsalted tomatoes, hand crushed and juices included
• 3/4 cup cooked, mashed butternut squash (may use pumpkin)
• 2 cups brewed coffee (coffee leftover from the morning is fine!)
• 1-2 chipotle peppers in adobo sauce, minced, plus some of the adobo sauce*
• 3 1/2 - 4 cups cooked red beans, drained (rinsed and drained if using canned)

Directions

1. In a large pot, saute onions in oil until softened.

2. Add garlic and spices.

3. Cook until fragrant.

4. Add remaining ingredients.

5. Cover and simmer about 20-25 minutes.

6. Remove lid and simmer until thickened to desired consistency (about 10 minutes for me).

7. Remove and discard bay leaf and cinnamon stick.

8. Season chili with salt and pepper to taste.

9. Yields approximately 8 cups.

10. *The hotness of the peppers can vary so use your personal taste as a guide as to how much you should use. I always start with a little and add more if needed.

11. *Commenter added 1/2 of a lime’s juice, used all the squash and added a bit of salt and about 1 tbsp more of cumin. It won a chili cookoff

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